~from Savoring Time in the Kitchen
*Please see My Notes below
1/4 cup plus 1 teaspoon honey
2 tablespoons plus 1 teaspoon fresh lemon juice
2 tablespoons balsamic vinegar or glaze
Whole chicken legs
Salt and Pepper
6 small rosemary sprigs
3 garlic cloves, sliced
1/3 of a lemon, cut into slices
Preheat the oven to 450°.
In a small bowl, combine the honey, lemon juice and balsamic. Scatter the rosemary sprigs, garlic and lemon slices over a baking sheet. Set the chickens pieces on top of them. Brush two-thirds of the honey glaze over the chickens and season lightly with salt and pepper. Roast in the middle of the oven for 30 minutes.
Reduce the oven temperature to 325°. Rotate the pan and brush with the remaining glaze. Roast the chicken for about 30-40 minutes longer, until the juices run clear when the thighs are pierced, basting with the pan juices at least twice. Remove from oven and let rest for 10 minutes before carving, and serve.
My Notes: I halved the glaze ingredients and used four whole chicken legs to serve two people. The original recipe calls for soy sauce instead of balsamic vinegar and uses whole chickens which are stuffed with the garlic, rosemary and lemon. Use 3 large sprigs of rosemary, 3 quartered garlic cloves, and 1/3 lemon if using whole chickens. Increase roasting time if you are using whole chickens.
Recipe Adapted from Food and Wine